Liver Sausage

1. 1

   Cook head meat, hearts, trimmings, etc. until bones can be removed easily.

2. 2

   When cooked, grind all the meat through grinder. Remove all blood vessels from hog liver and cut liver deeply with knife and scald in boiling water for about 10 minutes.

3. 3

   Grind.

4. 4

   Use about 8 pounds head meat to 1 1/2 to 2 pounds liver.

5. 5

   Add enough liquid from ground meat to make a soft texture.

6. 6

   Add cornmeal, flour, salt and pepper to taste.

7. 7

   Four parts meat, 3 parts liquid and 1 part cereal by weight.

8. 8

   Can in jars or freeze.

9. 9

   Slice and fry in skillet.

10. 10

    Omit liver if desired.

No additional tips available.